Boysenberry Ice-cream

Ingredients

Method

Lightly beat the eggs and sugar, then add cream and milk.

Cook over a low heat, stirring frequently, until mixture forms a thin custard.

Cool, then refrigerate for at least two hours before adding boysenberry flavouring (see below) and freezing in an ice-cream maker. If you do not have an ice-cream maker, make the custard using all the milk, but only 200ml cream.

Before freezing, add flavouring, then whip the remaining cream and fold into the flavoured custard.

Boysenberry flavour: Heat fruit gently with sugar (no water) until the juice runs, then check sweetness, adding more sugar if necessary. Purée, sieve or put through a Mouli to remove pips. Chill and add to custard before freezing.